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the recipe as fast as in France
Famous throughout the world for their fragrance and their never too insistent butteriness, croissants are the diamond tip of pastry shops throughout France.
Better known in Italy as croissants, croissants, over the years, have slowly become rooted in our eating habits, becoming, together with cappuccino, the main food of the breakfasts of many Italians.
From the empty croissant to the one with jam, passing through the one with white or black chocolate, pistachio, cream or Nutellaup to the wholemeal and vegan variants… there really is something for all tastes! But the croissant is not only the protagonist of our breakfasts! If prepared in miniature version it can become a faithful companion for afternoons of playing or studying, a perfect snack to satisfy sins of gluttony of adults and children!
Tradition requires croissants to take almost 18 hours to prepare and at least two or three moments dedicated to making them dough processingbut the marketing of ready-made puff pastry has simplified especially for lovers of small patisserie, who can now enjoy mini French croissants whenever they feel like it.
Try this recipe, but be careful! Once you’ve tasted it, you won’t be able to do without it!
Lay out the ready-made puff pastry roll on a work surface and cut out small triangles with the help of a fine-bladed knife or a pizza washer. Spread the Nutella on each triangle and proceed to roll up from the longest side until you reach the tip. Slightly fold the two ends of the croissant inwards, then place in the freezer and leave to rest for 15 minutes.
Once the time has passed, beat an egg yolk in a small bowl, add a drop of milk and brush the surface of the mini croissants with the mixture, finally add a sprinkling of sugar. Cook in a static oven at 180° for 15/20 minutes.
The snack is served!
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